Tunnel of Fudge, 1966

For the cake:

• 2 cups all-purpose flour
  
• 2 boxes Jiffy Chocolate Fudge Frosting Mix
  
• 2 cups chopped walnuts
  
• 1 1/2 cups unsalted butter, at room temperature
  
• 6 large eggs, at room temperature
  
• 1 1/2 cups sugar
  

1. Preheat oven to 350° F. Generously butter a 12-cup Bundt pan
2. In a medium-sized bowl, whisk together the flour and frosting mix. Stir in the walnuts. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until fluffy and lighter in color, about 3 to 5 minutes. Add eggs, one at a time, beating for 30 seconds after each. Stop often to scrape the sides of the bowl. With the mixer running at medium speed, slowly stream in the sugar. Once it is all in, continue to beat at medium speed for an additional 3 minutes. Remove the bowl from the mixer and using a Silicone spatula, fold in the flour-frosting-nut mix until no streaks of flour are present. Spoon the batter into the prepared pan.
4. Bake for 55 to 60 minutes, until the top is just set. It’s very important to not over-bake this cake and you’ll lose the fudgy filling.
5. Let the cake cool in pan set on a rack for 2 hours, then remove the cake from the pan to cool completely.

For the glaze:

• 3/4 cup confectioners' sugar
  
• 1/4 cup unsweetened cocoa powder
  
• 4 to 6 teaspoons milk
  

1. In a small bowl, whisk together confectioners' sugar, cocoa powder, and milk. Start with the smaller amount of milk; add more if needed to reach desired consistency.
2. Drizzle the glaze over the cooled cake. Let sit 20 minutes to allow the glaze to harden before serving.